Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. Stir in half the stock powder and the rice, pop a lid on the pan and lower the heat to medium. Cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue cooking in its own steam).

Halve, peel and roughly chop the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan over medium heat and add the onion and a pinch of salt. Cook, stirring occasionally, until softened and starting to turn golden, 6-7 mins. Meanwhile, halve the pepper, remove the core and seeds and roughly chop. Trim the green beans and chop into thirds. Trim the courgette, quarter lengthways and cut into 1cm chunks.

Add the pepper to the frying pan stir and cook for 1 minute. Stir in the tandoori masala and a pinch of chilli flakes (don't add too much, it's hot!) and cook for 30 seconds. Now add the easy ginger, garlic and tomato purée, stir and cook for another 30 seconds.

Pour in the water for the curry (see ingredients for amount), half the crème fraîche, the coconut milk powder and remaining stock powder. Bring to the boil, stirring to dissolve both powders, then reduce the heat to medium. Stir in the green beans and courgette and simmer until the liquid has reduced by half and thickened, and the veggies are cooked through, stirring occasionally, 8-10 mins.

Meanwhile, roughly chop the coriander (stalks and all). When the curry is cooked season to taste with salt and pepper if needed (now is the time to add some more chilli if you want more kick!).

Fluff up the rice with a fork. Serve the rice in bowls topped with plenty of veggie tikka masala, a drizzle of remaining crème fraîche and a sprinkling of coriander. Enjoy!